I think a single day of the year is not sufficient to express gratitude for the unconditional love and care that a Mother gives to her child. I think every Mother is the most beautiful lady in this whole world and looking at my Ma (Mother) I have always felt the truth -A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving.
For such a true loving friend my Ma I prepared a delicious classic French dessert Chocolate Marquise. Yes it take little bit time and a lot of patience but it tasted fantastic and it’s well worth the effort for such a special day and for such a special person. I am sure you will like it.
Eggs 5 separated Sugar 1/2 cup+2 table spoon Water 1/2 cup Dark chocolate 300 gram finely chopped Unsalted Butter 100 gram at room temperature Heavy cream 1 cup chilled Loose bottom cake tins Or small tart pan 12 For Garnish Strawberries 12 halved Thickened cream 1 teaspoon for each slice
Whisk egg yolks and 1/4 cup of sugar in a double boiler for about 4 to 5 minutes, until the mixture turn pale yellow and thick and sugar begins to dissolve. Stir in 1/4 cup of water. Continue to whisk vigorously for about 2 to 3 minutes until the mixture is quite thick and foamy. Remove and add chopped chocolate. Stir until the melted. Continue stirring until cool to touch. Stir in softened butter. Set aside. Now in a separate bowl whisk the cream until soft peaks form. Chill in the refrigerator. In a heavy saucepan combine the remaining sugar ( 1/4 cup +2 table spoon) with the remaining ¼ cup of water. Cook over a medium heat, stirring until the sugar is dissolved and the mixture is clear. Increase the heat to high and boil without stirring, until it thickens and large bubbles form.Now in a speperate bowl whip egg whites until soft, glossy peak form. With a mixer running, add boiling sugar syrup in a steady stream. Continue whipping till peaks are stiff, but not dry and the mixture feel luke warm to touch. Quickly fold a quarter of beaten whites into the chocolate mixture. Gently fold in the remaining whites in three parts. Don’t over mix. Now gently fold the whipped cream in three parts, until you can no longer see any streaks of white. Transfer the mixture in the cake tin or tart pan. Cover with aluminum foil and free it for 4 to 5 hours. When you serve just garnish it with halved strawberries and thicken cream with a touch of pure love. I think your Mom will love it though not an easy recipe but worth the effort for special occasion like Mother’s Day.
Wish you all A Very Happy Mother’s Day.
BE HAPPY AND STAY HEALTHY.
http://www.taste.com.au/images/recipes/del/2006/11/14391.jpg image source